食物增稠剂对脑卒中后吞咽障碍患者肺炎发生率的影响

Effect of Food Thickener on the Incidence of Pneumonia in Patients with Dysphagia after Stroke

目的探讨食物增稠剂对脑卒中后吞咽障碍患者肺炎发生率的影响。方法方便选取该院于2016年1—12月期间收治的82例脑卒中后吞咽障碍患者随机分成2组,对照组42例,在常规吞咽功能训练基础上给予进食常规食物;试验组40例,在常规吞咽功能训练基础上进食食物增稠剂调配的食物,观察4周后两组患者吞咽障碍恢复情况及肺炎发生率情况。结果试验组吞咽障碍治疗的总有效率90.00%高于对照组71.43%,试验组肺炎发生率17.50%明显低于对照组38.10%,组间比较差异有统计学意义(χ~2=4.499 4、4.306 0,P<0.05)。结论脑卒中后吞咽障碍患者,使用食物增稠剂能改善吞咽功能,明显降低脑卒中相关性肺炎的发生率。

Objective Dicuss the effect of food thickener on the incidence of pneumonia in patients with dysphagia after stroke. Methods Eighty-two patients with post-stroke dysphagia who were admitted to the hospital from January to December 2016 were convenient selected and divided into two groups. 42 patients in the control group were given regular food on the basis of routine swallowing function training. For example, on the basis of routine swallowing function training, foods formulated with food thickeners were used to observe the recovery of dysphagia and the incidence of pneumonia in the two groups after 4 weeks. Results The total effective rate of dysphagia treatment in the experimental group was 90.00% higher than that in the control group （71.43%）, the incidence rate of pneumonia in the experimental group was 17.50%, which was significantly lower than that in the control group （38.10%）. the difference between the groups was statistically significant （X^2=4.499 4、4.306 0,P〈0.05）. Conclusion In patients with dysphagia after stroke, the use of food thickeners can improve swallowing function and significantly reduce the incidence of stroke-associated pneumonia.